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Journal: PhyschemVolume: 4Number: 25
Article: Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles
  • Authors:
  • Diana Aviles-Simental,
  • Jose Alberto Gallegos-Infante* and
  • Nuria Elizabeth Rocha-Guzmán
  • et al.
Link: https://www.mdpi.com/2673-7167/4/3/25

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